Pages

November 16, 2011

Naked Chicken Tenders

I use my chicken seasoning (Chicken Scratch) each and every time I cook chicken. Whether I’m baking it, grilling it, frying it, sautéing it or putting it in ice cream, it gets a good coating of the seasoning.

But my very favorite way to use it is to coat chicken tenderloins and pan-fry them without breading… kind of like a naked chicken tender. Once cooked, you can use the tenderloins in so many dishes.

My VERY favorite way to serve these is in a Big Fat Salad (thankyouverymuch, Seinfeld) but they're also great with fettuccine alfredo or on their own with bleu cheese or ranch dressing for a dipping sauce.

Using kitchen shears, cut the white tendon from each tenderloin. Or don’t. I just do it because they skeeve me out. Season tenderloins with Chicken Scratch.

Heat vegetable oil in a large skillet over medium-high heat. Use enough oil so that the bottom of the skillet is thoroughly covered. Once your oil is good and hot, place about half the tenderloins in the skillet. Do not overcrowd the pan. These cook quickly so you’re not going to miss Christmas if you have to cook two batches. Cook about 4 minutes or until lightly browned on each side then remove from heat.

Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out!)

OK, I'll try to describe it as best I can. Pick the tenderloin up by the white skeevy thing. Using your kitchen sheers, start cutting "down the skeevy thing", cutting under it, between it and the tenderloin. The weight of the tenderloin will help. I can usually get about an inch off, which is enough for me, since it gets smaller as it goes. I might get the onions to video me the next time I cook them so you can see what I'm talking about.

Yes, I LOVE the Aldi fresh meat department! They sell Kirkwood (I think it's Kirkwood... it's Kirk-something) fresh chicken tenderloins for like $3.00 a pound. The frozen ones are so-so... but then again, most frozen chicken breast products are just so-so to me.

That actually makes sense! I always lay it on the cutting board and mangle the chicken all up trying to cut it out. A video would be awesome! I was going to buy chicken tenderloins today, but put them back because of that white yucky thing!I have recently started shopping more and more at aldis. You really can save some money! I was curious about their meat. I do think it's kirkwood. I will be trying that and that frozen pizza!I just found your blog yesterday, through the weekend potluck and am so glad I did! I love it so far!

LOVE LOVE LOVE the chicken scratch! I've got some chicky boobs I've put it with a little bit of olive oil marinating in the fridge (don't have time to cook it tonight as it's pretty late). I do use chili powder in place of the cayenne (just keep forgetting to buy some from the store).

I've also made a few of your other recipes from this site and have LOVED them all!!

I didn't grow up with the hamburger vegetable beef soup but I DID grow up eating PB&Honey! When I made the soup I wasn't brave enough to dip my sandwich BUT I did have an excuse to make the sandwiches on fresh homemade bread! hehe

I'm curious, have you ever had a PB, mayo and pickle sandwich?? I have people in my family (and extended family) that LOVE them! There is just no way I could eat that... Now deep fried pickles.. yes please!!

oh my heaven! Just found this website and the chicken scratch and ADDICTED!! Made my Alfred with the progresso recipe starters as I was short on time today and the chicken was amazing!!! Sharing with all of my friends!!!

I know this will be a random comment to follow your Chicken Scratch recipe(which I will try), but just want to say I love your posts! I'm gluten free and dairy free, so I can't use all your recipes, but sometimes I can tweak them to work for me. It's just fun to read your stuff! Thanks for awesome recipes and making me smile when you share them! And yea, I think I'll leave the name my daddy called me when I was a little girl.. it's about as southern as you can get.

Squat Blossom! LOVE THAT NAME!! Thank you so much for writing this. I'm still reeling from a comment someone left the other day saying the meanest things (I mean, seriously, who DOES that?). So, thank you!

I had everything on hand for the chicken scratch except for the paprika. I substituted it with Cajun creole seasoning - I hope that's going to work out. I'm making fettuccine alfredo for dinner and decided to add this chicken on top. It looks so good, we'll see.....

I liked this recipe, but found the salt content way too high. I ended up dumping out half of the seasoning mix and adding about a cup of bread crumbs to the remaining seasoning. I would make it again, but only add about one teaspoon of salt as opposed to 3 tablespoons.

SO DELICIOUS. Thanks so much for this recipe. I'd say it was probably a bit salt heavy, but knowing in advance and making sure that I don't season the side dishes will do just fine until I run out. I can't wait to start using the chicken scratch recipe on EVERYTHING :D

Love love love LOVE this rub. We use it in scrambled eggs, roasted cauliflower, pot roast, you name it. Plus, the tenderloins fry up with a gorgeous crust and are fabulous by themselves or in dishes. THANK YOU!

OMG! Pickle, mayo and PB sandwich?? And I wasn't raised in the south. I thought I made that sandwich up myself. I used to make those when I was a teenager. White bread, PB, Miracle Whip and Bread and Butter pickles. Used to call it a Garbage Sandwich for some reason. I'm going to have one for lunch tomorrow. Thanks for the memory.

Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy